For the first time EVER, I am posting a Pork recipe on my blog, and I could not be any more excited about it! I even made a category on the side bar, with hopes of filling it with new recipes in the future as I expand my horizons with this "other white meat". Which, if you didn't know, there are six cuts of pork that are considered "lean." If you're wondering WHY I'm so excited about introducing a new food to my diet, you can read here but if you just cannot bear the deliciousness of the photo taking the spotlight next to this text, then simply scroll down for this easy recipe that can be used with any marinade of your choice that pairs well with pork and is an awesome meat to prep for the week, since it comes in such a large amount and is an easy clean up!

Fun Fact: I made TWO tenderloin roasts at the same time, using two different marinades and simply separated them with aluminum foil "boats" in my roasting pan so I would have options for the week!

And if you're like me, and have no idea what the heck a pork tenderloin is, it looks like this.

Roasted Pork TenderloinPork Tenderloin (mine was a bit over 1 pound)Marinade of Your Choice - I used a honey mustardRoasting Pan (you don't REALLY need the rack to place the tenderloin on in the pan)Aluminum Foil (hello, easy clean up!)Meat Thermometer IF you care to be so cautionary, I live life on the wild side and don't own one

1. Marinate your meat overnight, this will ensure it's juicy, DO IT! (I simply put my meat in a ziplock bag, added the marinade, and let it sit overnight 12 hours)2. Pre heat your oven to 450 degrees3. Line your roasting pan with aluminum foil4. Add your meat, make a few slits with a knife and rub the marinade from the bag in the creases5. Roast at 450 degrees for 15 minutes6. Drop the temperature down to 350 degrees for 15-25 extra minutes depending on the size of your roast, and how pink you'd like your meat. Pork CAN be eaten pink, but must be cooked to 145 degrees. I do not own a meat thermometer so I erred on the side of caution and made sure there wasn't so much pink in my tenderloin. I had two approximately 1 lb. tenderloins and did an additional 17 minutes.7. Let the meat REST once out of the oven for 3-5 minutes before slicing6. Take out of the aluminum foil, place on a plate and slice, covering with the foil drippings

Tips/Notes- Other Marinade options that go well with pork: honey anything, garlic rosemary, balsamic- Serve with your starch of choice, I'm all for sweet potatoes with this meal and green bean fries- If making this as a meal prep option - let the meat REST, then slice it and let cool before storing- For reheating, DO NOT MICROWAVE, it will lose it's juiciness, I'm weird and like food cold, but the broiler has worked best for ensuring it remains tender, only need to keep under the broiler for a few minutes!

Amber! It looks like your pork adventure turned out beautifully! I love how you used two marinades, so you had more options throughout the week. Such a great idea! And, fun fact, we had pork tenderloin last night too, which means I'm having it for lunch today too. :)
Have a wonderful weekend!

Hey Amber welcome to the world of pork lovers. I have this theory that eating a variety of meat is better than just sticking with one or two meat choices. So I mix up my meat a lot. I eat all of the major choices at least once a week. (By the way, I haven't really backed up this meat variety theory with research but if its true with veggies then why not meats? I mean they all have different minerals, fats, etc) Anyway, I eat a lot of pork. I do it several different ways but since I know you are big on food prep, one of the easiest ways is to take a Boston Butt (yes that is the cut name) and put it in the crockpot with no water. I wet it with Worcestershire sauce and then cover it with a dry rub. Cook it for 8-10 hours on low and your done. 4 hours on high should work too.

Most of the fat drains out so its relatively lean when you are done. You can also put the fat side down, which would make it leaner. I wouldn't cut the fat pre-cook or it will be too dry. Personally, I wait for some of the fat to drain and then I throw in some cabbage to cook in the fat but I am also one of those strange folks who believes animal fat is good for me. (I do have empirical research supporting that statement.)

Good luck, if you ever want some more meat recipes -- I'm sort of an expert. Lol.

Thanks for your kind words and I feel for you on the lack of variety, I have a few veggies that don't agree with me and of course they are the ones that taste the best. But considering what you deal with I can't complain-- you're such a strong inspiration.

The Boston Butt is in no way a lean cut. But you could do the same recipe with leaner cuts, just add an inch of water to the bottom. And the meat essentially shreds itself when you try to pick it up. I tend to take two forks and separate the bone and super fatty part but it all falls apart -- a sign it's cooked perfectly.

Of course Erik, I meant them! Thank YOU so much, I try to make the BEST out of my situation to promote positivity and inspiration to others so I always smile so big, when others say "I am an inspiration"

Hm. I would be apprehensive to even buy it if it was fatty, I love my roast, and it agreed okay with me, not perfect, but nothing too severe of intestinal distress to not eat it again! I LOVE shredded meat, so maybe I'll attempt your method with the roast!

Andrea, IT WAS INTIMIDATING TO ME TOO! I legit went to the meat section and LOOKED at the pork tenderloin for a few weeks, until i actually bought it...I wasn't sure if I'd like it/what to do with it. TRY IT, IT'S FUN AND EXCITING ;)